Indian-Style Carrot Egg Bhurji (Gajar Anda Bhurji)

 

This vibrant, spiced scrambled egg dish combines the natural sweetness of grated carrots with fluffy eggs, onions, and classic Indian masalas. It's a nutritious twist on traditional anda bhurji (spicy scrambled eggs), popular in-home cooking for breakfast, lunchboxes, or as a side with roti/paratha. Quick to make (under 20 minutes), protein-packed, and kid-friendly!

Ingredients (serves 2-3)

• 3-4 medium carrots (about 300g), peeled and finely grated

• 4 large eggs

• 1 medium onion, finely chopped

• 1-2 green chilies, finely chopped (adjust for spice level; slit if cooking for kids)

• 1 tsp ginger-garlic paste (or minced)

• 1/2 tsp cumin seeds (jeera)

• 1/2 tsp turmeric powder (haldi)

• 1/2 tsp red chili powder (optional, for extra heat)

• 1/2 tsp garam masala

• Salt to taste

• 2 tbsp oil or ghee

• Fresh coriander leaves (cilantro), chopped for garnish

• Optional: 1 small tomato, chopped; a pinch of pav bhaji masala for street-style flavor

Instructions

1. Prep: Grate the carrots finely (use a box grater for best texture). Beat the eggs in a bowl with a pinch of salt and set aside.

2. Temper spices: Heat oil/ghee in a wide pan or kadhai over medium heat. Add cumin seeds and let them splutter (10-15 seconds).

3. Sauté aromatics: Add chopped onions and green chilies. Fry until onions turn golden (3-4 minutes). Stir in ginger-garlic paste and cook for 30 seconds until fragrant.

4. Cook carrots: Add grated carrots, turmeric, red chili powder (if using), and salt. Mix well and sauté for 4-5 minutes until carrots soften slightly but retain some crunch. (If adding tomato, toss it in now and cook until soft.)

5. Scramble eggs: Pour in the beaten eggs. Let them set for 20-30 seconds, then gently stir and scramble, mixing thoroughly with the carrots. Cook on medium-low for 2-3 minutes until eggs are fully cooked but still soft and fluffy. Sprinkle garam masala and mix.

6. Finish: Turn off heat, garnish with fresh coriander. Serve hot!

Tips

• For a South Indian touch (like carrot muttai poriyal), add curry leaves during tempering and grated coconut at the end

• Make it drier for stuffing in rolls/paratha or moister by adding a splash of milk to the eggs.

• Pairs perfectly with buttered pav, roti, or rice. Great for tiffin boxes as it's healthy (vitamins from carrots + protein from eggs).

Enjoy this flavorful, comforting dish! If you want a curry version or more variations, just ask.